San Francisco Summer Pot Roast serves 4
1 boneless chuck roast about 3 pounds
s&p
olive oil
1 large onion thinly sliced
1 teaspoon thyme
4 large carrots cut in large chunks
1 bottle of beer (last night I used a guiness that nobody ever wants to drink in our fridge!)
1 cup broth (beef or chicken)
1/2 cup tomato sauce
4-5 ginger snaps
Preheat oven to 325 degrees. S&P the beef and brown in a little oil in a dutch oven. When nicely browned on both sides remove to a plate and add the onions and thyme and saute about 5 min. Return the meat and add the carrots, beer, broth and tomato sauce. Cover, put in the oven and cook for 2 and half to 3 hours, turning the meat once. When tender remove the meat to a plate and on the stove crumble in the ginger snaps - trust me on this one - it makes a rich thick gravy. I served this with smashed potatoes and popovers. Of course we ate in front of our blazing fireplace!
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